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Meet Gaby Mlynarczyk of The Loving Cup in west side

Today we’d like to introduce you to Gaby Mlynarczyk.

Gaby, can you briefly walk us through your story – how you started and how you got to where you are today.
I started tending bar to support my shopping habits during college.

Over time being a bartender became my career choice because I get to work with some incredibly passionate and creative people that speak the same ” language” as me.

I started mixing drinks back in 2006-7 after I’d tasted a Pink Lady cocktail made by the Team at Little Branch, I’d never tasted anything so delicious and was obsessed with figuring out how to make cocktails that had so much depth of flavor and complexity. I met Lynnette Marrero and Jim Kearns shortly after and they really took me down a rabbit hole of pre-prohibition cocktail education.

From there, I started to experiment with switching out ingredients and making my own infused spirits or syrups such as Jasmine green tea gin, which these days gets a milk wash to remove the harsh tannins or coconut five spice orgeat. I’m lucky that people responded so well to what I do, it gave me the platform to spend the last eight years flying my cocktail freak flag and getting really nerdy.

Has it been a smooth road?
I wouldn’t call it a smooth road, its definitely been a very interesting one, there’s been a lot of hours spent hustling up business and worrying where my next paycheck is going to come from, but I learned to diversify and work on other aspects of my skill set to make the journey easier.

We’d love to hear more about your business.
I create cocktail menus for restaurants and bars. My specialty is culinary driven cocktails spirited and non-alcoholic that use both seasonal farmers market produce and pantry staples such as butter, vinegars, teas, and spices. I also utilize modernist kitchen techniques such as sous vide and centrifugal clarification in their preparation which results in consistent and flavorful results.

Is our city a good place to do what you do?
It used to be easier, customers were more open to trying something new to grow their business, LA has become over saturated with bars and restaurants opening and there’s not enough revenue to go around. Also, a lot of companies have had reduced budgets, so clients are becoming more and more scarce.

I would recommend to anyone starting out to find a position within a restaurant or bar that’s open to them being creative with their menus and growing their brand from there.

Contact Info:

Image Credit:
Anne Fishbein, Grant Cornett

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